This is a new take on an old recipe. The use of rice, instead of bread crumbs or matzoh meal, and the flour coating make for a delicious and attractive dish.
Ingredients:
- (2) 15 1/2-ounce cans of salmon *
- 1 large onion, finely chopped
- 4 eggs
- 1 cup cooked rice
- Salt and black pepper to taste
- Flour for coating
- 2 cups vegetable oil for pan frying
*I use (4) 7.5 oz. cans of Trader Joe’s, Sockeye Salmon
Preparation:
- Drain the salmon and reserve juice from cans. Place salmon in a bowl and add onion, eggs, rice, salt and black pepper to taste. Stir well and mash salmon with a hand masher (or by hand). Add a little juice so that the mixture is moist but not soupy.
- Make oblong patties with an ice- cream scoop (or again by hand). Roll patties in flour and pan-fry in 350-degree oil. Brown on both sides. Drain on paper towels.
- Serve warm with slices of fresh lemon, cold with mayonnaise.
How to cook fresh salmon
It’s the same preparation for any amount of salmon or any salmon-like fish, such as steelhead trout. Purchase fish with or without skin on. It’s easy to remove skin once fully cooked.
- Set oven to 325F.
- Chose a cast iron skillet or heavy enamel baking dish. (I was given a Le Creuset baking dish years ago, and it makes the most perfect baked fish.)
- Brush olive oil over the surface. Season with salt and pepper. You can add some minced garlic and fresh herbs if you like.
- Arrange lemon slices over the top or squeeze fresh lemon juice over the cooked fish.
- Bake 13-16 minutes until salmon just feels firm to the touch, or use a food thermometer. In the thickest part of the fish, the internal temperature should reach 125-130F for medium cooked salmon.
My Picky Mother 